AMAZING TURKEY JERKY
I am done buying expensive jerky from the store. This recipe is inexpensive, super easy, and fun for me and my kids to make.
Provided by PJB
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 7h25m
Yield 10
Number Of Ingredients 12
Steps:
- Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
- Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
- Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 4.3 g, Cholesterol 50.3 mg, Fat 7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 1.6 g, Sodium 820.6 mg, Sugar 2.4 g
SLOPPY JERKY TURKEY JOES
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the oil in a large skillet over medium-high heat. When the oil ripples and is hot, add the meat and brown. Add the onions, chile, bell pepper, garlic and salt and pepper, to taste. Stir in the paprika, ginger, allspice, cinnamon, nutmeg, thyme and cilantro. Stir occasionally for 8 to 10 minutes.
- In a small bowl combine the vinegar, sugar, Worcestershire sauce, lime juice, and tomato sauce. Stir the sauce into the turkey mixture. Simmer for a few minutes, then serve on rolls with a garnish of scallions, chopped pickles, and chopped cilantro.
THE BEST TURKEY JERKY RECIPE
Looking for something different from the usual jerky made out of beef? Well, you found it! This easy to make turkey jerky has a fantastic salty and sweet flavor that will top any jerky you have tried up to this point. I know that's a bold statement, but it's most definitely THAT good.
Provided by Will
Categories Snack
Time 4h
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a bowl and mix well until the brown sugar is dissolved. Pour into ziplock bag.
- Trim all visible fat from the turkey breast and slice into ¼" strips.
- Add sliced turkey breast to the marinade in the ziplock bag and marinate for 12-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
- Lay the strips on the dehydrator trays leaving space between the meat for air to circulate. Make sure the strips are not touching.
- Dehydrate for 4-6 hours. Start checking the jerky if it's finished around the 3.5hr mark.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 6 g, Protein 21 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 49 mg, Sodium 1094 mg, Fiber 1 g, Sugar 4 g
TURKEY MEATBALLS IN TOMATO SAUCE
Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 50m
Yield 28 meatballs, 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
- Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
- When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
- Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams
YAH MON! JERKED TURKEY JERKY
I went on a bit of a tangent when I created this turkey jerky marinade... I used some typical jerk-style seasonings; you can make it as hot as you wish. I use pre-sliced (about 1/8"-1/4" thick) turkey breast meat for this; it doesn't take nearly as long to dehydrate as beef, so keep an eye on it! Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 13h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients in a plastic zipper bag.
- Add turkey slices and coat thoroughly with marinade; refrigerate overnight.
- If you have a dehydrator, use it.
- I use my oven; it only goes down to 170 degrees F.
- Cover oven rack with aluminum foil then preheat to 170 degrees; place marinated turkey breast strips on baking racks and place racks in the oven.
- Prop open oven door slightly with an oven mitt to allow humidity to escape.
- Check turkey after about 4 hours; mine takes between 4 and 4-1/2 hours in a 170 degree F oven.
TURKEY JERKY
This recipe comes from Carol Costenbader's cookbook, "Preserving The Harvest".The turkey is pre-cooked before going through the jerky-drying process, to eliminate the bacterial worries that are associated with raw poultry. This recipe involves a two day process, one day of marination time, and one day of drying time.* As per the reviewer, the fabulous mama's kitchen, the drying time on this recipe has been reduced from what it was as originally posted.
Provided by Berts Kitchen Witch
Categories Lunch/Snacks
Time 3h15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze.(about 30 minutes).
- When the turkey is partially frozen, slice it thinly against the grain.(an electric knife works best).
- Combine the rest of the ingredients in a bowl,stirring well.
- Add the turkey slices,and stir to cover all the turkey slices in marinade.
- Cover tightly and refrigerate overnight.
- When ready to prepare the jerky the next day, pour the turkey slices and the marinade into a pot, and simmer until the liquid reaches 160 degrees on a meat thermometer.
- Preheat the oven to 150 degrees.
- Drain the turkey slices from the marinade.
- Pat the turkey slices dry with paper towels.
- Lay the slices of turkey directly across your oven racks.
- Prop the oven door open with a wooden spoon to allow moisture to escape.
- Continue to cook the turkey this way for 3-6 hours.
- After 3 hours, test a piece by allowing it to cool,and then bending it.If there is any moisture present, continue to dry longer, checking ever so often.
- Store in an airtight container for up to 2 months in the refrigerator, or up to 6 months in the freezer.
Nutrition Facts : Calories 162.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 61.3, Sodium 401.3, Carbohydrate 3, Fiber 0.1, Sugar 2.5, Protein 21.3
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